Raw Cashewgurt Bowl + News!


Writing a cookbook was a new and rather chaotic experience for us, in many different ways. Hopefully we have learned a few lessons for this next one. Yes, there will be another one! And if everything goes as planned, it will actually be released already toward the end of this year – Autumn/Winter 2014. So as you might guess, we are right in the middle of the cooking-eating-recooking-shooting-process.

The theme will be Food inspired from our travels, which is one explanation behind our frequent flights between the continents this past year. We have been inspired by vegetarian recipes from around the world and are giving them our personal Green Kitchen twist. Everything is being tried in our own home to make sure that they are easy accessible and completely doable in normal kitchens. We have already cooked up and shot a whole bunch of recipes that we are pretty excited about, hopefully you will think the same. It feels so wonderful to have been given the opportunity to write a cookbook that is so in accordance with how we cook at home; we rarely stick to one style or country, but jump from Scandinavian to Indian to American to South European food.

We will share more details as we proceed and probably also see if there are any volunteering recipe testers out there. Stay tuned.


Now on to today’s recipe. Since this is the first post of the year, we wanted to share something very fresh, delicious and hopefully new to many of you – a creamy and easy cashew ‘yogurt’ = cashewgurt. This is something you can whip up in a couple of minutes (given that you have soaked the cashews the night before) or make a larger batch, scoop into jars with topping of your choice and have yourself a portable breakfast any morning. This cashew treat is also perfect for serving at events/brunch/tea parties etc. Scoop into small glasses, garnish with berries, place on a tray and see how many that can guess that this creamy treat actually is vegan.




Raw Cashewgurt Bowl
Serves 2
Inspired from a breakfast we had at Simple Raw in Copenhagen. An absolute must-visit when you are in Copenhagen.

1,5 cups / 3,5 dl raw cashew nuts, soaked overnight (8-12 hours)
2 tbsp lemon juice or more to taste
10 tbsp water
2 fresh soft dates or soaked dried dates, pitted
1 pinch sea salt
1/2 tsp psyllium husks powder + 1/2 cup / 120 ml water *see note

Combine psyllium husks powder and water in a small bowl and stir until it thickens. Place soaked cashew nuts in a high speed blender (or in a bowl and use an immersion hand blender). Add lemon juice, water, dates and sea salt and blend until completely smooth. Pour into a bowl and add 2 tbsp psyllium gel and stir to combine. Scoop into two serving bowls or glasses, chill in the fridge for 10 minutes. Serve with granola and fresh fruit.

Note: The psyllium seed husks gel adds a very delicious creaminess to the yogurt that is kind of key to this recipe. You could make it without, but it won’t be as creamy. Psyllium seed husks powder is really affordable and is a good source of fiber and contribute to good intestinal health. You can find it at the supermarkets gluten free shelf, in health food stores or order online. Use it in gluten free or egg free baking, like this Paleo bread recipe. If you have digestive problems try adding a spoonful of psyllium husks gel in your morning porridge or smoothie for a few days and it’ll ease your digestion.


  • Kate Ainger
    Deeeeelicious! Going to use this on a vegan pavlova this weekend to see if it’s better than whipped coconut cream. Hope so!!!
  • Stephanie Athea
    THis looks so delicious. I am on my way to become vegan and looking for great recipes. I am also looking to loose some weight so I was wondering how many calories you think this is per serving, as I believe cashews is very high in calories. Thanks. Regardless I will try :)
  • What a great idea thickening it with psyllium husk powder, I must try it. Cashews are great for increasing magnesium in your diet so I'm more than happy to use them in anything I can (I always need more magnesium to help avoid leg cramps). I'll try using my bullet blender for the cashews, I'll let you know how it goes.
  • Amalie
    Which camera and lens do you use ? :) :) :)
    • I use a Canon EOS 5D mark iii with a 50 mm f1.2 lens and a 100 mm f/2,8 macro. /David
  • Eric
    Hi, maybe this is a dumb question, but what do you soak the cashews in? I'm not sure that's clear from the blog post. Thanks.
  • Tugce
    which brand of Psyllium seed husks powder do we can buy?
  • Cashews are among my all time favorite nuts! I never get tired of learning new ways (read excuses) of incorporating them into my meals. Yummy! Thanks!
  • Naomi
    Hello! I've been admiring your posts and have been trying to pin a few with my pinterest account. Unfortunately, I am met each time with a "we blocked this link because it may lead to spam" message from Pinterest. I hope this is resolved soon, because these recipes, writings, and pictures are ones I'd like to have handy to revisit. Thanks for the inspiration!
  • Just made the cashewgurt using soaked chia seeds instead and it also works amazingly! The chia are rich in omega 3 and form a gelly with liquids like psyllium. It's a perfect balancing treat for an active day, I find it heavier than soy yoghurt though so only add fruits, no granola, otherwise it turns into a dessert and not a normal day breakfast. Great for athletes & rejuvenating day a la #lamuseblue style.
  • Sandee
    What is the nutritional value of your yummy yummy Cashewgurt raw yogurt? I am obsessed, and could easily eat this non stop. Thanks You
  • simon
    Ive made this recipe twice in the past week alone, it's so good! For one of them I split the batch in half and added some cacao powder and honey and then froze it in a mason jar overnight (~6 hours) and in the morning it was the exact consistency and flavor of chocolate ice cream without even using an ice cream machine! very good recipe
  • My sister is dairy intolerant and loves yoghurt. The soy one she eats is Ok but not really her favourite. I passed on this recipe and she is beside herself with happiness. Thank you for sharing.
  • David Rl
    Just tried this, with my own tweak :-) I used chia seeds to get it creamy instead of psyllium and half banana for the sweetness instead of dates, smoked sea salt gave it an extra flavor! I love your blog and just ordered your book! Keep up the good work! Ps. Lärde känna om er i en tidningsartikel på Kungsholmen, hoppas ni släpper appen till Android nån gång ;-)
  • This is how I 'found' you; I'm a coeliac and dairy free and your food has been a revelation for me - this breakfast and your amazing buckwheat porridge from your book are my two top meals ever. Eating will never be the same again, thank goodness! x
  • Juanita Barrientos
    This looks amazing and beautiful! Just wondering if I’m missing out on friendly yogurt bacteria? Or does the lemon juice act as a starter for fermentation process?
  • Hi David & Luise - I only have psyllium seeds. Would you suggest I soak them as seeds or grind them into a powder first? I am making this tomorrow, and can't wait!
    • This was such a hit. Guests who I thought would be skeptical loved it. I soaked the psyllium seeds, then drained most of the water away and added the seeds in while blending the cashews. Seemed to work fine this way but I'm not sure they're as effective at giving the yogurt that extra smooth, creaminess as the powder is. But my vitamix did a pretty good job of getting it really creamy anyways.
  • Nancy
    Mine is really gritty and watery :( I think maybe my blender isn't good enough but the psyllium didn't seem to do anything at all in terms of setting it either.... Any suggestions? Maybe I should turn it into something else altogether?
  • Carin Lynne
    Can I use roasted cashews? This recipe looks great!!
    • Hi Carin, You actually need raw cashews in this recipe, it's the only way to get it creamy. Good luck! /Luise
  • Yet another beautiful blog post! Ever since I have found your blog I have fallen in love with your stunning pictures and mouthwatering recipes and cannot wait to give this one a try! I love all of the props you use in your pictures, would you mind me asking where you got the beautiful grey bowls from? Already looking forward to the release of your next cookbook!!
  • Elin
    Åhh vilket trevligt recept! Det här ska absolut testas!! :-)

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